A rich, creamy potato salad loaded with tender potatoes, eggs, herbs, and a flavorful dressing. This upgraded version includes high-protein ingredients, making it more filling while still delivering that classic comfort taste.
Servings and Timing
Yield: 5–6 servings
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Chill Time: 1–2 hours
Total Time: ~2 hours
Nutritional Info (Per Serving – Approximate)
Calories: 320
Protein: 16–22g
Fat: 14g
Carbohydrates: 28g
Ingredients
Base
- 2 lbs baby potatoes (halved)
- 4 hard-boiled eggs (chopped)
Crunch & Flavor
- ½ cup red onion (thinly sliced)
- ½ cup celery (chopped)
- 2 tbsp green onions (chopped)
Creamy Dressing
- ½ cup mayonnaise
- ½ cup Greek yogurt (high-protein)
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
Seasoning
- 1 tsp paprika (plus extra for garnish)
- ½ tsp black pepper
- 1 tsp salt (or to taste)
Tools You’ll Need
- Pot for boiling
- Mixing bowl
- Knife & cutting board
How to Make Loaded Potato Salad
1. Cook Potatoes
- Boil potatoes in salted water for 15–20 minutes until fork-tender
- Drain and let cool slightly
2. Prepare Eggs
- Boil eggs (10–12 minutes)
- Peel and chop
3. Make Dressing
In a bowl, mix:
- Mayo
- Greek yogurt
- Dijon mustard
- Vinegar
- Seasonings
4. Combine
- Add potatoes, eggs, onion, celery
- Pour dressing over
- Mix gently to avoid breaking potatoes
5. Chill
- Refrigerate for 1–2 hours
- Enhances flavor
6. Garnish & Serve
- Sprinkle paprika and green onions
- Serve chilled
Ingredient Additions & Substitutions
- Add grilled chicken for extra protein
- Add bacon bits for flavor
- Replace mayo with more yogurt for lighter version
- Add pickles for tang
Serving Suggestions
- Serve as BBQ side dish
- Pair with grilled chicken or steak
- Great for meal prep
- Perfect for gatherings
Tips for Best Results
- Don’t overcook potatoes
- Let potatoes cool before mixing
- Use both mayo and yogurt for balance
- Chill before serving
Storage Instructions
Refrigerator: 3–4 days
Freezer: Not recommended
Frequently Asked Questions
Q: Can I make it healthier?
Yes, use more Greek yogurt and less mayo.
Q: Why is my salad mushy?
Overcooked potatoes.
Q: Can I make it ahead?
Yes, it tastes better the next day.
Conclusion
This loaded potato salad is creamy, satisfying, and packed with protein. It’s a perfect blend of comfort and nutrition.
